Mashed Local Sweet Potatoes with Coconut Milk and Ginger

Stay on track with clean eating this Thanksgiving with these delicious dairy free alternative to mashed potatoes.

Yields 6 Buns


  • 2 pounds sweet potatoes, peeled and cubes
  • 1 can coconut milk
  • 1 tablespoon fresh minced ginger
  • sea salt


  1. Place sweet potatoes in a medium pot and cover with sea salted water
  2. Place over medium high heat for 18 minutes or until sweet potatoes are soft
  3. Remove from heat and strain potatoes
  4. Place in a mixer fitted with a whip attachment
  5. Add coconut milk and ginger and whip on a medium speed until smooth

Serve Immediately

Leave a comment

Please note, comments must be approved before they are published